Miso Soup Recipe
Make Miso Soup Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients
Method
Directions
Prepare the Dashi Stock
In a medium saucepan, bring 4 cups of water to a gentle boil. Add dashi powder or dashi ingredients and stir until fully dissolved. Reduce heat to low and keep warm.
Hydrate the Seaweed
In a small bowl, soak the dried wakame seaweed in warm water for about 10 minutes until it expands. Drain and set aside.
Add Miso Paste
Take a small bowl and add 1 cup of miso paste. Ladle a small amount of the warm dashi stock into the bowl and whisk until smooth. This helps to dissolve the miso without clumping.
Combine Ingredients
Slowly pour the dissolved miso paste back into the saucepan with the warm dashi stock, stirring gently. Do not boil the soup after adding miso as this can alter its flavor.
Add Tofu and Seaweed
Gently add the cubed tofu and hydrated wakame seaweed to the soup. Simmer for an additional 2-3 minutes until heated through.
Garnish and Serve
Remove the soup from heat. Ladle into bowls and garnish with sliced green onions. Serve hot.